Wondering what to do with all those colorful leftover Easter eggs? Pickle them!

Do you have a plethora of leftover, hard-boiled Easter eggs? Don’t worry, your immediate future doesn’t have to be filled with egg salad sandwiches morning, noon, and night. Preserve those Easter eggs by pickling them to eat later.

Back in the old days, dyed Easter eggs were delicate, blown-out eggs, made into a pretty centerpiece. I remember my mother doing this – fifty or so years ago.

While I think it’s important to keep the old traditions alive, I’ve let this one go. I’ve never blown out an egg in my life, and you probably haven’t either. But we all make lots of hard boiled eggs to decorate over the Easter holiday.

There is no reason to toss the colored eggs. Besides, that is an expensive waste. Simply peel the eggs, clean a quart-size Mason jar, and take a few minutes to make pickled eggs. The eggs should sit in the refrigerator for at least a week before eating and will last a month or so.

This recipe is adapted from one in Linda Ziedrich’s excellent, The Joy of Pickling. A book you should definitely add to your food preservation library. I prefer to use cider vinegar, but if you like a sharp, vinegar taste go ahead and use white vinegar in this recipe.

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Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.